{"id":47509,"date":"2025-04-17T15:55:23","date_gmt":"2025-04-17T15:55:23","guid":{"rendered":"https:\/\/projectwaistline.com\/?p=47509"},"modified":"2025-04-17T15:56:00","modified_gmt":"2025-04-17T15:56:00","slug":"chuck-interviews-a-d-o-chef","status":"publish","type":"post","link":"https:\/\/projectwaistline.com\/?p=47509","title":{"rendered":"Chuck Interviews a D.O. Chef"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">April 15, 2025<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><div class=\"jetpack-video-wrapper\"><iframe loading=\"lazy\" title=\"How to Eat Like a Doctor and Feel Amazing in 2025 | Dr. Colin Zhu | The Exam Room Podcast\" width=\"660\" height=\"371\" src=\"https:\/\/www.youtube.com\/embed\/9wMtX5XdDPk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Dr. Colin Zhu is a board-certified physician who realized that prescriptions weren\u2019t enough \u2014 so he went to culinary school to help people heal through everyday food.\u00a0 He shares the simple shifts that make a big difference: from what to eat when you\u2019re dealing with fatigue or high blood pressure, to how to grocery shop without falling into the processed food trap.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br>Comment from @georgewilson7808<br><br>The potential cancer risk associated with red meat consumption is linked to several components and factors:<br><br>\u00a0\u00a0\u00a0 Heme Iron: Red meat contains heme iron, which can promote the formation of N-nitroso compounds (NOCs) in the gut. These compounds have been associated with an increased risk of colorectal cancer.<br><br>\u00a0\u00a0\u00a0 Saturated Fats: High levels of saturated fats found in some red meats may contribute to cancer risk, although the relationship is complex and not fully understood.<br><br>\u00a0\u00a0\u00a0 Cooking Methods: Cooking red meat at high temperatures (e.g., grilling, barbecuing, or frying) can produce harmful chemicals:<br>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Heterocyclic Amines (HCAs): These are formed when meat is cooked at high temperatures and have been shown to be mutagenic (capable of causing changes in DNA).<br>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Polycyclic Aromatic Hydrocarbons (PAHs): These compounds can form when fat drips onto hot surfaces, creating smoke that can deposit PAHs onto the meat.<br><br>\u00a0\u00a0\u00a0 Preservatives: While this is more relevant to processed meats, some red meats may also contain preservatives like nitrates and nitrites, which can form carcinogenic compounds during cooking or digestion.<br><br>\u00a0\u00a0\u00a0 Microbial Activity: The gut microbiome can also play a role in how red meat is metabolized, potentially leading to the production of carcinogenic compounds.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>April 15, 2025 Dr. Colin Zhu is a board-certified physician who realized that prescriptions weren\u2019t enough \u2014 so he went to culinary school to help people heal through everyday food.\u00a0 He shares the simple shifts that make a big difference: from what to eat when you\u2019re dealing with fatigue or high blood pressure, to how &hellip; <a href=\"https:\/\/projectwaistline.com\/?p=47509\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Chuck Interviews a D.O. Chef<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-47509","post","type-post","status-publish","format-standard","hentry","category-motivational"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/posts\/47509","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=47509"}],"version-history":[{"count":1,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/posts\/47509\/revisions"}],"predecessor-version":[{"id":47510,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=\/wp\/v2\/posts\/47509\/revisions\/47510"}],"wp:attachment":[{"href":"https:\/\/projectwaistline.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=47509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=47509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/projectwaistline.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=47509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}